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WIS-TV holiday recipes

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COLUMBIA, SC (WIS) - Looking for some new recipes to try out this holiday season? Look no futher than the cookbooks of the WIS News 10 personalities.

We put several different recipes on the WIS "Rachel Ray"-themed Christmas tree which won the gold medal at the 2007 Festival of Trees. Here you can find each recipe we used:

Parmesan Mashed Potatoes, by Dawndy Mercer

8-10 potatoes - boiled
1 cup sour cream
1 (8 ounce) pkg. cream cheese
4 tablespoons butter
2 tablespoons butter
Salt & pepper
½ cup grated parmesan cheese
¼ cup grated parmesan cheese

Beat sour cream & cream cheese together. Add drained potatoes. Beat until smooth. Add butter, salt & pepper. Rub the inside of a 3 quart soufflé dish with 2 tablespoons butter. Sprinkle ¼ cup grated parmesan cheese into the dish. Tip dish so cheese adheres to butter. Turn potatoes into the soufflé dish and dot with butter & sprinkle with remaining cheese. Refrigerate if needed. Bake 350 degrees for 25 minutes.

Cinnamon Roll Apple Crisp, by Hannah Horne

9 Pillsbury Cinnamon Rolls (in a can)
21 oz can apple pie filling
3/4 cup brown sugar
3/4 cup quick oats
3/4 cup chopped pecans
1/4 cup flour
1/4 cup butter, softened

Place cinnamon rolls in 3 rows of 3 in a sprayed 9x13-inch baking pan. Pour and spread apple pie filling to evenly cover rolls. In a bowl, combine sugar, oats, pecans, flour and butter. Mix until well combined. Sprinkle over the apple pie filling and rolls. Bake at 350°F until cinnamon rolls are baked through (About 30 minutes). For a low-fat version: Use Sugar-Free Apple Sauce instead of Apple Pie Filling and Splenda instead of brown sugar.

Strawberry Christmas Ribbon Salad, by Judi Gatson
 
2 pk frozen strawberries
1 cn crushed pineapples
16oz sour cream
1 large bx of strawberry jello
1 bag miniature marshmellow
 
(Hint: layer like a lasagna in a clear casserole dish)
Prepare jello according to package, and bring to a boil. Remove from heat, and add drained pineapples and strawberries. Pour 1/2 of mixture in casserole dish. Refrigerate until it gels solid. Layer sour cream on top of jello/fruit combination. Pour remaining mixture on top of sour cream. Top it with a layer of miniature marshmallows. Refrigerate until it's completely gelled.

Award-Winning Macaroni and Cheese, by Craig Melvin ('s mother)

4 cups Macaroni
4 eggs, beaten
4 cups of evaporated milk
Salt and Pepper to taste
Paprika to taste
1 stick of margarine or butter
24 to 32oz  of cheddar cheese (Mix sharp and mild and cut into cubes)
6oz Velveeta cheese (also cut into cubes)

Boil Macaroni until tender and drain. Add margarine or butter while macaroni is hot. Pout in milk, add eggs, add salt, pepper and paprika. Add cheese last, and bake 20-30 minutes in a preheated oven at 350 degrees.

Meatballs, by Alicia Roman

1lb ground sirloin
¼  cup of Italian Bread Crumbs
2 tsb parsley flakes
¼ cup of parmesan cheese
2 eggs, beaten lightly
Salt and pepper to taste


Preheat oven 350º. In a large bowl, mix together (combine) the meat, beaten eggs, bread crumbs, parmesan cheese, and parsley flakes. Add the salt and pepper to taste. After all of the ingredients are combined, form mix into meatballs. Lightly spray a frying pan with PAM and pan sear the meat balls on each side until they are brown. Then place the meatballs in the oven for about 25 minutes.

Blueberry-Lemon Cookies, by Brooks Garner

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
1/2 teaspoon lemon extract (or 3 teaspoons lemon squeezed)
1/2 cup milk
1 to 1.5 cups fresh or frozen blueberries

Preheat oven to 375 degrees F. Pam cookie sheet. Mix flour, baking powder and salt together. In a large bowl, cream butter with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Mix in blueberries (careful not to damage the fresh fruit). Place on cookie sheet (about 3" diameter). Bake 12 to 15 minutes, or until light-golden brown on top.

Peanut Butter Smoothie, by Lucas McFadden

1 cup - Fat free milk
Two spoonfuls of fat free peanut butter
1 scoop - Chocolate Whey
2 cups - Fat free Chocolate Yogurt
Blend and serve

Oyster Pie, by Ben Tanner 

2 pints oysters, drained
½ cup finely chopped fresh parsley
1 medium onion, finely chopped
1 tablespoon of Worcestershire sauce
Salt and Pepper to taste
2 Tablespoons fresh lemon juice
½ cup unsalted butter
2 cups saltine cracker crumbs
¾ cups of half and half
Paprika to taste 

Preheat oven to 350-degrees. Layer half of oysters in bottom of greased baking dish. Sprinkle with half of parsley, onions, Worcestershire sauce, salt, pepper, lemon juice, butter and cracker crumbs. Just before baking, pour half and half over all and top with more crumbs. Sprinkle with paprika and bake uncovered for 30-minutes.

Blackened Cajun Burgers, by Brian DeRoy

Liberally coat both sides of burger with AndyRoo's Cajun Blackened All Meat Seasoning (available at Andyroos.com, or anywhere in New Orleans). Grill first side until fairly done before flipping over. Close to ready, Toss on a slice of Swiss cheese and wham, you're done! Stay away from using ketchup, add in a little mayo and they're the best burgers you'll ever have and the seasoning is 100% salt free!

Healthier (sort of) Chocolate Chip Cookies, by Jack Kuenzie

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda 
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Nutrition Info
Per Serving
Calories: 98 kcal
Carbohydrates: 12 g
Dietary Fiber: 1 g
Fat: 5 g
Protein: 1 g
Sugars: 7 g

1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Yield: 30 servings

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